in this case, it is used to heal pieces of meat that would be discarded back together. >> the use of fiber mix means a reduction in unsaleable parts. >> the unsaleable parts are often the tougher meat left over after processors cut the best part out of a beef tenderloin. the scraps could be made into hamburger, stew meat or thrown out. >> this is cubed beef. >> this chef doesn't use meat glue in his restaurant, but he agreed to show us how it works with another product. the coated pieces go into a circular tin for the fillet mignon. set overnight and there it is. >> nice, juicey franken steak. >> here is the problem. the outside of a piece of meat comes in contact with a lot of bacteria making its way from slaughter house to table. cooking a normal steak will usually kill that off. the center is sterile and that's why you can eat it rare. but glue pieces of mate together and bacteria such as e-coli can be on the inside. >> say somebody wants the fillet stake -- steak rare. the center temperature will not reach the temperature to kill the bacteria. >> the most glued products are fille